Garnish

Method

Heat oil in a large saucepan and sauté the lemongrass, laksa paste, turmeric and lime zest for 1 minute until fragrant.

Add the prepared vegetables to the pan and cook, stirring for 2 minutes. Stir in the stock and coconut cream, bring to the boil then reduce heat and simmer for 5 minutes.

Gently add the Tassal salmon slices a couple at a time, stir, and remove pot from the heat. Place a mound of bean sprouts into the centre of each serving bowl with a sprinkle of coriander leaves then ladle over the hot salmon laksa.

Serve garnished with a sprinkle of chopped red chilli, coriander leaves and and a dash of lime juice.